This exotically sweet jelly is lovely on brown bread spread with butter or cream cheese or as a filling for cookies and cakes. For maximum flavor use very fragrant roses, preferably red or deep pink.
Place the rose petals in a mixing bowl. Bring the water to a boil and pour it over the petals. Steep, covered, until cool. Strain the infusion into another bowl, pressing all the liquid out of the petals to get the most flavor. In a non-aluminum saucepan, combine 2 cups of the rose infusion with the sugar and vinegar. Bring to a boil over high heat, and as soon as the sugar had dissolved, stir in the pectin. Return the mixture to a rolling boil, stirring, and boil for exactly one minute. Remove the pan from the heat and skim any foam from the top of the jelly.
Stir the chopped petals into the jelly and pour it into sterilized jars. If the petals do not stay suspended, stir occasionally with a sterilized utensil until the jelly thickens enough to hold them in place. Seal with a thin layer of paraffin. If you do not intend to use the jelly within a month or two, use canning jars, omit the paraffin, and process the jelly in a hot-water bath according to the jar manufacturer's instructions.
Source: by Emelie Tolley and Chris Mead
By Jodi from Aurora, CO
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